Honeycomb Cream Recipe

Instructions

1. Strain and sweeten liberally the juice of 2 large lemons and a Seville orange.
2. Put it into a glass dish.
3. Boil a pint and a half of thick cream.
4. Pour it into a heated teapot.
5. Put the glass dish containing the juice on the ground, and pour the cream on it very slowly, and from a good height, so as to froth it well.
6. Let it stand until cold.
7. It should be well stirred at table before serving.
8. This is the old-fashioned way of preparing honeycomb cream, but a better plan is to whisk the white of an egg and a little sugar with the cream; the, as the froth rises, to take it off and lay it upon the lemon juice until all the cream is used.
9. Honeycomb cream should be made the day before it is wanted, and put at once into the dish in which it is to remain.
10. Time, an hour or more to prepare.